We do our own fishing and work directly with local trained fishermen to offer you high-quality grade fish. We kill our catch through Ikejime- a Japanese method of killing fish that preserves the quality of the meat as compared to the traditional method of suffocation. We handle our fish carefully from catch to storage. We handle them dry - last time it touched water was when it left the sea. From
sea to our table, we process our catch immediately from gentle scaling to minimize damage on its delicate skin and meticulous gutting to lessen any unnecessary wastage, hence maximizing the taste. We vacuum seal the final product to avoid contamination and maintain the freshness of the fish before we store in it our freezer. We catch only a maximum of 4 to 6 adult size fish weekly and release any fish we think does not fit standard adult size. Buying from us does not only elevate fish market standards but help us provide local fishermen trainings and technical education about sustainable and responsible fishing and safeguarding our coastlines.
